Bring water to a boil. Add polenta and herbs, and cook until creamy. Remove from heat, and add salt and margarine. On a well-oiled cookie sheet, spread out batter until thin. Score into pieces with a sharp knife. Bake in a 350 degree oven 20-25 minutes, until crispy and brown. Cool and serve.

Your polenta crackers look much better than mine did- and I figured out the issue. My cornmeal was entirely the wrong texture. Coincidentally, I picked up some Bob's on Friday, so I will try, try again.

Hey, just wanted to tell you I made these last night, and I really liked them. I don't think they came out as well as yours, but that's my fault! I've written about them on my blog today. Thanks for a great recipe!

tried this twice today but no luck. The first time it came out too soft, not brown enough. The second time, cooking about 50 minutes - brown on the edges, still kind of soft in the center of the tray. I used butter instead of margarine. The taste was interesting but not enough to try again.